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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

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Strawberry Bavarois

June 28, 2019 by Pilar Hernandez
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Versión en español

Strawberry Bavarois

A classic recipe, modernized. The Strawberry Bavarois is a ubiquitous dessert in Chilean houses. In this recipe, instead of using strawberry gelatine, I use real strawberries and unflavored gelatin. As the sweetness of the fruit varies, I recommend you try the mixture before adding the gelatin to verify that it is the appropriate flavor for you.

The key so that it does not separate is to beat and incorporate the gelatine very well, in this case, first in the blender and then with the mixer. You can use the same amount of other fruit: mango, raspberry, blackberry, peaches, lucuma, whatever your favorite.

In some Chilean families, the Strawberry Bavarois is made with condensed milk, I’m sure it’s delicious too, but I prefer to control the sugar. This dessert belongs to Chilean desserts with evaporated milk such as Lemon Foam and Manjarate or Dulce de Leche Mousse.

Bavarois are summer desserts; they are served cold. You can serve them with fresh fruit, the same one you used on the mix or a different one. I love serving this Strawberry Bavarois with mango. Or with chocolate or strawberry sauce.

Updated recipe with new photos in June 2019, initially published in August 2014.

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Strawberry Bavarois

★★★★★

5 from 1 reviews

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An easy and summery Chilean dessert.

  • Total Time: 25 minutes
  • Yield: 8 1x

Ingredients

Units Scale
  • 454 grams of strawberries, washed and chopped
  • 1/2 cup of granulated sugar
  • 1 tablespoon of unflavored gelatin
  • 1/4 cup of cold water
  • 1 can (11 fl. oz.) of evaporated milk (refrigerate the night before)

Instructions

  1. Blend the strawberries and sugar. Process until you have a fine puree.
    Strawberry with sugar
  2. Pour the cold water over the gelatin and stir, let stand 2 minutes, and heat in a small pot or the microwave until the gelatin is completely dissolved. Let cool.
  3. Beat the evaporated milk until it triples its size at maximum speed, 3-5 minutes. With the blender running slowly, add the dissolved gelatin. Blend for 30 seconds.
    evaporated milk beaten evaporated milk
  4. While whipping at medium speed, pour the strawberry puree (with the gelatine) slowly and continue beating until fully incorporated. Pour into the trifle or cups to serve.

    adding the gelatin
    serving the bavarois

  5. Refrigerate for 2 hours before serving.
    Strawberry Bavarois, Chilean recipe Strawberry Bavarois

Notes

It can be made in a mold, if it is not special plastic for bavarois, you must oil the mold before putting the mixture. To unmold submerge the mold in hot water for 2-3 minutes and invert to a plate. Refrigerate.

  • Author: Pilar Hernandez
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: Chilean

Nutrition

  • Serving Size:
  • Calories: 119
  • Sugar: 18.3 g
  • Sodium: 48.8 mg
  • Fat: 1.1 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 24.1 g
  • Fiber: 1.1 g
  • Protein: 4.2 g
  • Cholesterol: 0 mg

Keywords: strawberry dessert, strawberry bavarois

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Strawberry Bavarois

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Category: Desserts

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Anna

    August 24, 2022 at 8:59 pm

    Old fashioned, but so good. Thanks for using fresh strawberries.

    ★★★★★

    Reply
  2. arturo Izquierdo

    September 17, 2021 at 12:23 am

    Hello Pilar
    Thanks for everything. Wonderful recepies.
    When I was a kid the bavaruá came with a creamy sauce. Was it bavaruá? or am I mistaken?
    Gracias

    Reply
    • Pilar Hernandez

      September 17, 2021 at 12:05 pm

      Hi Arturo,
      You are right, it was the bavarois. I don’t have that recipe, it was not popular in my family.
      Let me see if I can get it.

      Reply
  3. Katie

    July 12, 2020 at 3:45 am

    Do you put the gelatin in the puree or do you put it in the evaporated milk? I put it in the whipped milk and then added the puree it came out fine just want to do it correctly. It was delicious making it again tomorrow with fresh pineapple great recipe family loved it. 🙂

    Reply
    • Pilar Hernandez

      July 12, 2020 at 2:16 pm

      Thanks for commenting. It was a written in a confusing way. My fault sorry. I fixed it.
      So you add the gelatine to the blender to blend it with the fruit puree. Then you pour that fruit puree with the gelatine added to the whipped milk.
      Hope it’s clear now.

      Reply
    • Pilar Hernandez

      July 12, 2020 at 2:17 pm

      Thanks for commenting. It was a written confusingly. My fault, sorry. I fixed it.
      So you add the gelatine to the blender to blend it with the fruit puree. Then you pour that fruit puree with the gelatine added to the whipped milk.
      I hope it’s clear now.

      Reply
    • Pilar Hernandez

      July 12, 2020 at 2:18 pm

      Thanks for commenting.
      I wrote it confusingly. My fault, sorry. I fixed it.
      So you add the gelatine to the blender to blend it with the fruit puree. Then you pour that fruit puree with the gelatine added to the whipped milk.
      I hope it’s clear now.

      Reply
  4. Paulguad

    May 22, 2020 at 1:18 am

    What, exactly is a “jar” of evaporated milk?

    Reply
    • Pilar Hernandez

      May 22, 2020 at 1:10 pm

      A can, sorry, I will fix it.

      Reply

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Hello, I’m Pilar

Hello! I'm Pilar Hernandez, a Latina mom, cookbook author, and urban farmer. I'm currently based in Seattle, WA. I was born and raised in Chile. I went to medical school there and then moved to …

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